Chicken Armondo

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is out of my KCTS Chefs 2003 cookbook...it's one of the recipes served at the "Armondo's Cafe Italiano" restaurant in Renton, Washington...hope you enjoy it! There is white wine listed in the directions but not in the ingredients...I'm guessing at the amount...may need more."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (361.3 g)
  • Calories 573.1
  • Total Fat - 18.9 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 206.6 mg
  • Sodium - 1094.7 mg
  • Total Carbohydrate - 20.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 1.4 g
  • Protein - 77.5 g
  • Calcium - 301.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375°.

Step 2

Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.

Step 3

Brown chicken breasts for 2 minutes on one side, then turn.

Step 4

Add mushrooms and garlic and saute' for one-and-a-half minutes.

Step 5

Add pinch of flour.

Step 6

Mix well and add white wine, sun-dried tomatoes and seasonings.

Step 7

Let sauce thicken and reduce.

Step 8

Top with Parmesan cheese.

Step 9

Bake in the pan for 10 minutes at 375°.

Step 10

Serve with your choice of fresh vegetable and a side of pasta.

Tips & Variations


No special items needed.

Related

lazyme

Yum. I made this as directed except that I used oil-packed sun dried tomatoes. What a great combination of flavors. The sauce was wonderful. Thanks for sharing, Teresa. Made for WTTM tag.

review by:
(29 Apr 2017)

LifeIsGood

This made for a lovely dinner tonight. The mushroom and sun-dried tomato combination was wonderful. We all enjoyed the flaovrs of this elegant dish. Thank you!

review by:
(13 Apr 2017)